Patents by Inventor Don R. McCaskill

Don R. McCaskill has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Refined edible oil having high beneficial constituents and methods for refining thereof
    Patent number: 8426621
    Abstract: Methods for producing refined rice bran oil that include caustic treatment step(s) in an amount that is less than or equal to a theoretical amount of caustic required to neutralize practically all of the free fatty acids in the rice bran oil, but avoiding addition of excess caustic. An objective is to retain a high level of oryzanol in the refined oil.
    Type: Grant
    Filed: February 22, 2010
    Date of Patent: April 23, 2013
    Assignee: Riceland Foods, Inc.
    Inventors: Nahid Rutherford, Don R. McCaskill, Gary E. Nelms, Larry D. Corley
  • REFINED EDIBLE OIL HAVING HIGH BENEFICIAL CONSTITUENTS AND METHODS FOR REFINING THEREOF
    Publication number: 20110207953
    Abstract: Methods for producing refined rice bran oil that include caustic treatment step(s) in an amount that is less than or equal to a theoretical amount of caustic required to neutralize practically all of the free fatty acids in the rice bran oil, but avoiding addition of excess caustic. An objective is to retain a high level of oryzanol in the refined oil.
    Type: Application
    Filed: February 22, 2010
    Publication date: August 25, 2011
    Applicant: Riceland Foods, INC.
    Inventors: Larry D. Corley, Nahid Rutherford, Gary E. Nelms, Don R. McCaskill
  • Method of making a steamtable quality parboiled rice product
    Patent number: 5017395
    Abstract: A process of producing a high-stability parboiled rice product which is not quickly rehydrated, but which is highly resistant to breakdown during long periods of steamtable exposure. The parboiling process comprises a hot water soak followed by steaming to effectuate substantially complete gelatinization. The rice is then pre-dried at an elevated temperature and tempered for an extended period of four to six hours. Plural stages following tempering reduces stress and thus enhances kernel integrity.
    Type: Grant
    Filed: April 11, 1990
    Date of Patent: May 21, 1991
    Assignee: Riceland Foods, Inc.
    Inventors: Don R. McCaskill, Frank T. Orthoefer, Steven D. Danforth